Scampi/rice salad with curry
Easy
Serve cold
Mexican Bowl
Easy
Serve cold
Print recipe
Ingredients
- Basmati Rice E4 - 180 g
- Cooked and sliced chicken breast - 100 g
- Black beans - 1 tbsp
- Mais - 1 tbsp
- Tomato - ½ pc.
- Red onion - ½ pc.
- Chopped flat-leaf parsley - ½ csp
- Coriander - 4 à 5 stems
- Lime - ½ pc.
- Olive oil - ½ csp
- Salt and pepper
- Beet sprouts (decoration)
Preparation
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Allergenen
Gluten free
Ingredients
- Basmati Rice E4 - 180 g
- Cooked and sliced chicken breast - 100 g
- Black beans - 1 tbsp
- Mais - 1 tbsp
- Tomato - ½ pc.
- Red onion - ½ pc.
- Chopped flat-leaf parsley - ½ csp
- Coriander - 4 à 5 stems
- Lime - ½ pc.
- Olive oil - ½ csp
- Salt and pepper
- Beet sprouts (decoration)
Mexican Bowl
Preparation
Dice the tomato, chop ¼ of the red onion, finely chop the rest and set aside. Combine the diced tomatoes, chopped onions, flat leaf parsley in a bowl and season with olive oil, lime juice, salt and pepper. Let the Basmati rice thaw in the refrigerator. Arrange the rice on the bottom of the dish/tray, arrange the chicken breast and the raw vegetables nicely onto the rice, trying not to leave any rice visible. Garnish with the lime, sprouts and coriander stems.
Tip
You can serve this meal with a paprika spiced sour cream. You can also replace the chicken with pulled pork.